Lamb is quite popular in China and can be substituted for beef in this dish.
Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 1 Tbsp. water
- 1 Tbsp. hoisin sauce
- 1 Tbsp. plum sauce
- 1 Tbsp. sesame oil
- ½ Tbsp. ketchup
- ½ tsp. sambal chili paste
- 3 garlic cloves, minced finely, divided
- 1 scallion, diced
- 1 lb. flank steak, cut into ¼"-thick bite-size slices
- 1 Tbsp. light soy sauce
- 1 Tbsp. Chinese rice wine or dry sherry
- 1½ tsp. cornstarch
- 2 Tbsp. peanut oil
- ½ tsp. black pepper
- 2 scallions, cut into 1" pieces
- In a bowl, whisk together water, hoisin sauce, plum sauce, sesame oil, ketchup, chili paste, 1 minced garlic clove, and diced scallion until incorporated. Set aside.
- Place the beef in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the beef for 15 minutes.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds.
- Add the beef and stir-fry for 1 minute.
- Add the sauce and bring to a boil. Stir-fry for 1 additional minute, until the beef is cooked. Season with black pepper, garnish with sliced scallions, and serve hot.